KEY LIME PIE WITH COCONUT CRUST RECIPES
FLUFFY KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 33g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch
KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 49g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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Reviews 4
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Reviews 4
Total Time 4 hours 20 minutes
Calories 105 per serving
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Total Time 25 minutes
Calories 373 calories per serving
Total Time 25 minutes
Calories 373 calories per serving
- 1. Preheat the oven to 375�F. Place a strip of parchment paper into 9 cups of a standard 12-cup muffin tin. 2. Make the Crust: In the bowl of a food processor, grind the cookies into fine crumbs. Add the almond butter and process until sticky and clumpy. 3. Spoon the mixture into the prepared muffin tin and press in firmly. Bake until set, 9 to 10 minutes. Cool while you make the filling. 4. Make the Filling: In a blender, blend the lime juice, zest, coconut milk, cashews, maple syrup or agave and matcha powder (if using) until very smooth. Pour the filling on top of the cooled crusts and freeze overnight. 5. To serve, use the parchment paper strips to pop the mini key lime pies out of the muffin tins, and top with coconut whipped cream and more lime zest.
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Reviews 4
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- 1. Preheat the oven to 375�F. Place a strip of parchment paper into 9 cups of a standard 12-cup muffin tin. 2. Make the Crust: In the bowl of a food processor, grind the cookies into fine crumbs. Add the almond butter and process until sticky and clumpy. 3. Spoon the mixture into the prepared muffin tin and press in firmly. Bake until set, 9 to 10 minutes. Cool while you make the filling. 4. Make the Filling: In a blender, blend the lime juice, zest, coconut milk, cashews, maple syrup or agave and matcha powder (if using) until very smooth. Pour the filling on top of the cooled crusts and freeze overnight. 5. To serve, use the parchment paper strips to pop the mini key lime pies out of the muffin tins, and top with coconut whipped cream and more lime zest.
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